Blackberry Walnut Baked Brie
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
This Blackberry Walnut Baked Brie appetizer is filled with blackberry preserves and walnuts then wrapped in golden puff pastry to keep in all the melted goodness! If you are looking for a holiday appetizer is simple and indulgent, this is exactly what you need!
I called this a holiday appetizer, but it is also perfect for game day, movie night, or wine tasting party!
How to make Blackberry Walnut Baked Brie
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
Trim the top and sides of the brie with a sharp knife to remove the rind*.
Split the brie in half horizontally with the knife to form two halves, set aside.
Roll out the puff pastry on a lightly floured work surface just enough to remove the creases. Spread 2 tablespoons of blackberry preserves in the center of the pastry and top with 1 tablespoon of walnuts.
Place the bottom half of the brie on the pastry and top with 2 tablespoons of preserves, 1 tablespoon of walnuts, and 2 tablespoons of brown sugar.
Top with the remaining brie, preserves, and walnuts.
Pull the puff pastry up and around the brie until completely covered. Place on the prepared baking sheet and brush with the egg wash.
Bake for 20 to 25 minutes until golden. Remove from the oven and allow to cool on the baking sheet for 5 minutes.
Now you get to decorate the top and serve!
Recipe Notes & Tips:
- *Removing the rind is not a requirement, it is edible but it will hold the cheese in place. To achieve a super gooey cheese lava flow, you will need to remove most of it.
- I twisted the excess dough into a knot on top of the brie hoping it would help hold the blackberries in place, but it actually did the opposite. Flat on top works better.
- I used 2 tablespoons of preserves with 1/2 tablespoon of water to create a “glue” to hold the blackberries in place…but they still ended up rolling off.
- I used Dickinson’s Seedless Marion Blackberry Preserves.
Serve with crackers, and napkins, and your guests will be in cheesy delicious heaven. 🙂
Tools used to create this recipe:
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious appetizer recipes:
- Apple Compote and Brie Crostini
- Puff Pastry Sausage Rolls
- Creamy Seafood Nachos
- Irish Potato Nachos
- Blackberry-Bourbon Burger Sliders
- Cranberry Pecan Goat Cheese Log
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Blackberry Walnut Baked Brie
Ingredients
- 1 sheet puff pastry, defrosted
- 6 tablespoons blackberry preserves, divided
- 8 ounce round brie
- 2 tablespoons brown sugar
- 3 tablespoons toasted walnut pieces
- 1 egg + 1 tablespoon water for egg wash
- fresh blackberries, optional
- crackers for serving
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
- Trim the top and sides of the brie with a sharp knife to remove the rind*.
- Split the brie in half horizontally with the knife to form two halves, set aside.
- Roll out the puff pastry on a lightly floured work surface just enough to remove the creases. Spread 2 tablespoons of blackberry preserves in the center of the pastry and top with 1 tablespoon of walnuts.
- Place the bottom half of the brie on the pastry and top with 2 tablespoons of preserves, 1 tablespoon of walnuts, and 2 tablespoons of brown sugar
- Top with the remaining brie, preserves, and walnuts.
- Pull the puff pastry up and around the brie until completely covered. Place on the prepared baking sheet and brush with the egg wash.
- Bake for 20 to 25 minutes until golden. Remove from the oven and allow to cool on the baking sheet for 5 minutes.
Notes
- *Removing the rind is not a requirement, it is edible but it will hold the cheese in place. To achieve a super gooey cheese lava flow, you will need to remove most of it.
- I twisted the excess dough into a knot on top of the brie hoping it would help hold the blackberries in place, but it actually did the opposite. Flat on top works better.
- I used 2 tablespoons of preserves with 1/2 tablespoon of water to create a “glue” to hold the blackberries in place…but they still ended up rolling off.
I’m experimenting with a simpler version of baked brie in a couple of hours – wish me luck! Cheers
Yum! This and your sausage rolls look great. I used to host a holiday party every year with bite sized apps. One of the favorites was phyllo cups with brie and jam – usually fig and port, but this would be a great variation.
Hey, Lisa! Just wanted to let you know that we loved your Blackberry Walnut Baked Brie so much when you shared it at the #HomeMattersParty last week, we’ve FEATURED it THIS WEEK! Hope you can check it out when you get a sec. Happy Friday!!!
~Lorelai
Life With Lorelai / Home Matters Linky Party
What a beautiful presentation for a Christmas dessert!! Pinned
I am sharing your post on Friday Features over at Oh My Heartsie Girl today and hope you’ll stop by and share more great ideas!! Starts at 12:00 PM PST
Merry Christmas and a Blessed New Year!!
Karren